Kosha Mangsho

Kosha Mangsho
Kosha Mangsho
  • PREP TIME 20 MINS
  • COOKING TIME 45 MINS
  • SERVES 5
  • 850 grams mutton
  • 2-3 medium sized onion
  • 2 inch ginger
  • 4 pods garlic
  • 5 elaichi (whole cloves and green cardamoms)
  • 21 inch dalchini (cinnamon )
  • 1 tsp Red chilli powder
  • 2 tsp kashmiri mirch/deghi mirch
  • 1 and 1/2 tsp Turmeric
  • 1 tsp finely powdered cumin seeds
  • 3 tbsp heaped curd
  • Salt To taste
  • 6 tbsp Mustard oil

To marinate the mutton add ½ to 1 cup of curd, 1-2 tsp of red chilly powder, 1 tsp of roasted coriander powder, a pinch of turmeric powder and salt. Marinating the meat 6-8 hours in advance is recommended."

Add 2-3 spoons of mustard oil into your pan and let it become hot. Once the oil is hot, add couple of bay leaves, 2-3 dried red chilies, a cinnamon sticks, 2-3 cardamoms and 2-3 cloves. Once the spices start crackling, add the next mixes."

Add 1 cup of minced onions into the pan. Stir the mix until it gets caramelized. Once it’s caramelized add ginger garlic paste into it. Stir the mix until its dry and get the brown color. "

Add the marinated mutton into the mix. Add a dash of red chilly powder, coriander powder and keep it shut and let it cook. It may take 30 to 45 mins to cook. Once it is cooked, plate it and garnish it with some green chilies and a pinch of chopped coriander leaves. Serve it hot. Enjoy!"

While cooking meat, you should first cook it over high flame to seal the juices and then you can lower down the heat and cook till it becomes tender.  

Vegetable Caldin

Vegetable Caldin
Vegetable Caldin
  • PREP TIME 10 MINS
  • COOKING TIME 15 MINS
  • SERVES 4
  • 400 ml fresh coconut milk
  • 1 tbsp coconut oil
  • 8 to 10 curry leaves
  • 2 medium sized onion (chopped finely)
  • 2 green chilies (chopped finely)
  • 1 tbsp Ginger-garlic paste
  • 1 cup auliflower florets
  • 1 cup green peas
  • 2 Drumsticks (cut into batons)
  • 2 carrots (cut into batons)
  • 1 cup French beans (split into 2)
  • 1 medium potato peeled (and baton)
  • Few Chopped coriander leaves
  • 1 tsp cumin powder
  • 1 tsp turmuric powder
  • 1 tsp dhania powder
  • salt ( to taste)

Take a frying pan and put 1-2 teaspoon of vegetable oil and let it become hot. Once it gets slightly hot, add some curry leaves and some chopped green chilies, chopped onions, 1-2 tsp of ginger garlic paste into it. Stir it proper until it gets slightly brownish color. "

Once it’s slightly colored add the spices like turmeric powder and chopped and cleaned vegetables drumsticks, carrots, potatoes, cauliflower and green peas. Mix it well and pour coconut milk. Add salt to taste. Also add just a dash of water. Mix it well and add coriander powder and jeera powder into it and stir it well and let it cook for 5-7 minutes on moderate simmer. Once it’s cooked, add some chopped coriander leaves and ready to be served. Enjoy! "

  • Do not cook over cook vegetable as it may cause loosing nutritional values of the vegetables.
 
  • Since cutting of vegetables is time consuming, you could cut it on a day when you are relatively free and refrigerate it in tight containers.  It’s even advisable to do the chopping of vegetables on a weekend and preserve it for the week ahead.
 
  • Vegetables that have been stored in the refrigerator tend to look dull and lifeless. If you want to make a salad, and need your veggies to look fresh, soak them in cold water with a few drops of lime for about 15 minutes and they will look bright and delicious.